Description
Summer canning banana peppers are a delightful way to capture the vibrant flavors of summer in every jar. This easy recipe transforms fresh banana peppers into zesty, pickled treats that elevate sandwiches, salads, and snacks year-round. With their sweet yet tangy profile and a hint of garlic, these pickled peppers bring back memories of family gatherings and outdoor picnics. Enjoy the burst of flavor they add to your meals or savor them straight from the jar!
Ingredients
Scale
- 2 cups banana peppers, sliced
- 1 cup white vinegar
- 1 cup filtered water
- 1/4 cup granulated sugar
- 2 tsp pickling salt
- 4 cloves garlic, smashed
- 1 tsp mustard seeds (optional)
Instructions
- Sterilize jars by boiling them in water for 10 minutes.
- In a saucepan, mix vinegar, water, sugar, and salt over medium heat; stir until dissolved.
- Pack sliced banana peppers into sterilized jars with garlic and mustard seeds if desired.
- Pour hot brine over peppers, leaving half an inch of space at the top; wipe rims for a tight seal.
- Seal jars with lids and process in boiling water for another 10 minutes.
- Allow jars to cool completely before storing in a cool, dark place.
Notes
- Always wear gloves when handling banana peppers to avoid irritation.
- Ensure your jars are fully sterilized to prevent spoilage.
- Experiment with different vinegars for unique flavor profiles that elevate your canned peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 35
- Sugar: 6g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg